I hope you recall that when I made the Green Peas Patties, I mentioned that you can make parathas with the leftover peas stuffing. The parathas in this recipe are stuffed with spicy and tasty mutter filling which was prepared earlier.
These parathas are a great option for tiffins or breakfast. I like any paratha with curd and I find them very tasty.
This recipe make use of (maida) plain flour for the outer covering to ensure that the stuffing does not come out. Using maida helps you roll very thin stuffed parathas.
Equipment and Utensils
Mixer or Blender
Big nonstick frying pan
Flat wooden spoon
Flat griddle pan
Flat stainless steel / wooden spoon
Indian rolling board
Indian rolling pin
60 grams(½ cup) Dry Flour for dusting
5 tablespoons Pure Ghee for baking paratha
120 grams(1 cup) Whole Wheat Flour
80 grams(¾ cup) All Purpose Flour(Maida)
½ teaspoon Salt
1 tablespoon Vegetable Oil
300 grams (2 cups) Shelled Fresh Green Peas
100 grams (½ cup) Potato boiled and mashed
½ cup Breadcrumbs
2 Green Chilies
10 Garlic Cloves
1 inch piece of Ginger
1 teaspoon Salt
1 tablespoon Vegetable Oil
1 teaspoon Cumin Seeds
Dry Masala Powders
¼ teaspoon Turmeric Powder
½ teaspoon Pepper Powder
1 teaspoon Chat Masala
1 teaspoon Garam Masala Powder
Take all ingredients mentioned under the tag ‘For Dough’ in a large bowl.
Knead well by adding water to make a soft dough.
Apply ½ teaspoon vegetable oil and make a smooth dough ball.
Now cover the bowl and let the dough rest for minimum 25 minutes.
After resting, make 15 equal balls from the kneaded dough.
Put fresh peas, green chilies, ginger and garlic into the blender; grind them coarsely.
Keep frying pan on medium high heat and add 1 tablespoon of vegetable oil into it.
When oil gets hot crackle cumin seeds and add turmeric powder.
Now add the ground paste and mix well.
Fry well for 7 to 8 minutes, till peas cook well and mixture thickens up.
Switch off the flame and let this mixture cool down.
Then add breadcrumbs, dry masala powders and mashed potatoes; mix well.
Season with salt and check the taste.
Now make 18 equal size balls out of this mixture.
Now take the dough and divide it into 15 equal parts.
Heat the flat griddle pan on a low flame.
Take one ball and roll out with the help of dry flour dusted on it.
Make a small circular shape as shown in the picture below.
Now add 2 tablespoons of mutter stuffing in the center.
Seal it from all sides and press lightly to make a small round ball.
Now roll out this ball into a paratha of ¼ cm thickness.
Start baking this paratha on the griddle.
Bake both sides of the paratha for 30 seconds each.
Then apply some ghee or butter to both sides.
Again bake both sides till they are golden brown.
Make the remaining 17 parathas in the same way.
Serve hot with some raita.
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Number of Servings: 5
Total Calories: 1727.1 Kcal
Fat: 68.57 gm
Protein: 51.97 gm
Carbohydrates: 238.04 gm
Folic acid: 17.52 ug
Minerals: 6.72 gm